Asian Rice Salad

[Guest guest]

Asian Rice Salad   3 cups of cooked, chilled long grain and wild rice blend

2/3 cup green onions, sliced on the bias into 1 inch pieces

1/2 cup green peppers, julienne

1/2 cup red peppers, julienne

2 tablespoons toasted, slivered almonds

1 tablespoon fresh, minced parsley   Combine all ingredients in a mixing bowl

  Dressing:

1/4 cup soy sauce

1/4 cup rice wine vinegar

3 tablespoons sesame oil

1/8 teaspoon crushed, dried red peppers   Combine ingredients in a separate

bowl, mixing thoroughly.

Pour only enough dressing over rice mixture to moisten it and toss well .

Cover and chill in the refrigerator.

6 cups baby wild greens

2 tablespoons green onions, sliced on the bias into 1 inch pieces

Portion wild greens on each plate

Top with rice mixture and sprinkle on green onions  Serves 4.